Culinology - September 2011 - (Page 33)

PETITS FOURS The 10 most consumed seafoods in the US 1 2 3 4 5 Shrimp Canned tuna Salmon Tilapia Alaska Pollock 6 7 8 9 10 Catfish Crab Cod Pangasius Clams Source: National Fisheries Institute Millennials: The snack generation? Convenience stores to grow share of food sales “By enhancing food service quality and variety, we believe convenience stores are poised to benefit from increased sales of gasoline and other merchandise, as consumers seek to consolidate their purchases in the interest of efficiency. Because it is so well positioned, we anticipate that convenience store industry food service sales growth will outperform the retail and restaurant food service industry average through 2013.” David Sprinkle, publisher of Packaged Facts, a market trends research firm based in New York Millennials spend more than half of their food service dollars on takeout food. As a group, they spend a higher percentage of their total food service dollars than other generations on snacks, and they have a higher order incidence of snack food items such as ice cream, nuggets and mini sandwiches. Source: “Reaching the Millennial Generation,” a report by The NPD Group, Chicago Redefining ‘healthy,’ ‘convenient’ “Healthy” and “convenient” have both been major themes in food and food service for some time. While this is still the case, both of the terms have evolved — their definitions have broadened and they mean widely different things to different people. Source: International Dairy-Deli-Bakery Association 33 I For example, “healthy” used to refer generally to low-fat, low-sugar, or low-sodium foods. Today, “healthy” means simply fresh or local to many consumers. “Convenient” once meant microwaveable or ready-to-eat. Now, for many, it may mean elimination of the wearying parts of making scratch meals or the ability to bypass customer lines by ordering from kiosks at retail or food service outlets. New approaches to both of these persisting issues need to be developed to better suit changing consumer attitudes. CULINOLOGY I SEPTEMBER 2011

Table of Contents for the Digital Edition of Culinology - September 2011

Culinology - September 2011
PRESIDENT’S LETTER - Seasons in transition
UPCOMING EVENTS
NEWS - What’s hot in condiments and sauces?
NEWS - Bringing down the beverage calorie count naturally
Scarborough’s fare
COOKING OILS - Cooking oils evolution
Frito-Lay’s culinary insights
FLAVOR TRENDS - Discovering new Asian infl uences
PETITS FOURS

Culinology - September 2011